With zucchini growing like crazy right now, I’m constantly looking for new ways to sneak it into my family’s diet. A few of my favorite go-tos—chocolate zucchini bread (of course), zucchini muffins and throwing the zucchini into stir-fry—are all somewhat ordinary. But my latest method, using shredded zucchini as a crust for chicken nuggets, might be my new, unexpected favorite.

I know it sounds a little strange, but I’ve been doing it a lot lately, and it works! And it’s especially tasty with my family’s favorite buffalo-style chicken. Not only do these nuggets taste great, I feel good serving them often, knowing that they’re not fried. Ready to get started? Let’s go!

First, grab your ingredients. Pour the buttermilk over the chicken and give it a good toss.

Grate up that zucchini.

Squeeze the water out of the zucchini using a clean paper towel. That’s the trick to getting a super-crisp coating!